WATERMELON GRAPE SALAD
"This salad is easy to make and it also tastes great," says Sue Gronholz of Beaver Dam, Wisconsin. "Serve it with a scoop of lemon sherbet for a refreshing dessert."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine watermelon and grapes. In another bowl, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately.
Nutrition Facts :
FRESH WATERMELON AND FRUIT SALAD
My DBF(the truck driver) came home with extra watermelons from his delivery so I had to do somthing with them. This is very tasty, colorful and refreshing on a warm day.
Provided by LAURIE
Categories Melons
Time 20m
Yield 20-30 serving(s)
Number Of Ingredients 12
Steps:
- Slice the watermelon lengthwise about 1/3 of the way from the top.
- This will be your bowl so you may have to slice a small portion off the bottom in order for it to sit flat.
- Either ball or chunk the watermelon flesh.
- Hollow out the watermelon shell completely.
- Ball or chunk the remaining melons.
- Chunk the pineapple.
- Mix all the fruits in the melon bowl.
- Combine the juices, water and sugar together.
- Pour over the fruits and toss lightly.
- Chill if desired or serve immediately.
WATERMELON SALAD WITH GRAPES AND CITRUS
A healthy, easy summer dessert with a new fresh taste that will keep you coming back for more! You can serve this salad right away, although refrigeration heightens the flavors and crisps the fruit.
Provided by Joeitalian
Categories Salad Fruit Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine watermelon and red grapes in a bowl. Sprinkle lemon zest and lime zest over fruit and toss lightly. Cover bowl and refrigerate, about 1 hour.
Nutrition Facts : Calories 162 calories, Carbohydrate 40.9 g, Fat 1.2 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 5.1 mg, Sugar 36.5 g
MELON AND GRAPE SALAD
Fruit salad is a cheery way to round out a potluck. This one-with an easy and refreshing citrus dressing, makes a nice addition to any buffet. -Mary Etta Buran, Olmsted Township, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 54 servings (about 1 cup each).
Number Of Ingredients 9
Steps:
- Combine melons and grapes. Combine sugar and juices; our over fruit and toss to coat. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
MOUTHWATERING WATERMELON SALAD WITH FETA
Watermelon Salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint. It is the perfect fresh sweet and savory mix of flavors that just scream summer!!
Provided by Alyssa Rivers
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl combine watermelon, cucumber, red onion, mint, and feta cheese.
- In a small bowl whisk together the olive oil, lime, honey. Pour on top of the watermelon and toss to coat.
Nutrition Facts : Calories 91 kcal, Carbohydrate 4 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 210 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
WATERMELON SALAD WITH CHOCOLATE VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Through the feed opening of a running blender add, 1 at a time, the vinegar, cilantro, parsley, hot pepper sauce, salt and pepper. Leaving the blender running, add the chocolate syrup and then the cream of coconut in a slow thin stream to allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper.
- Toss together lettuce, onions, scallions, tarragon, cilantro, and cucumbers. Fold in watermelon, apricot, grapes, raisins, and chocolate chips. Add just enough dressing to coat, serving any additional dressing on the side. Serve with bacon crumbled on top.
GRAPE AND MELON SALAD FOR FIFTY PLUS
This is a refreshing fruit salad with a light citrus dressing that will be a hit on any buffet or potluck menu. Simple to make, and delicious to eat-this needs to chill for at least an hour before serving. This recipe will serve 50 to 54 people.
Provided by TGirl
Categories Dessert
Time 1h20m
Yield 54 serving(s)
Number Of Ingredients 9
Steps:
- Cut all melon flesh into cubes, or use a melon baller.
- Combine sugar and all fruit juices, then pour over fruit, tossing to coat.
- Cover and chill for at least one hour, and use a slotted spoon when serving.
- Serving suggestion: Instead of serving the fruit salad out of a regular bowl, try cutting the watermelon in half length-wise, remove flesh as instructed above, then use the empty'shell' as the serving bowl for the finished fruit salad.
Nutrition Facts : Calories 122.9, Fat 0.3, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 31.3, Fiber 1.4, Sugar 28.6, Protein 1.4
WATERMELON AND CITRUS SALAD
Categories Salad Orange Watermelon Mint Summer Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve.
SALADS WITH GRAPES - WALDORF SALAD
Check out our favorite salad recipes with grapes! This Waldorf salad is a lovely light lunch or side salad.
Provided by This Healthy Table
Categories Roundup
Time 15m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the yogurt, lemon juice, zest, salt, and pepper till combined.
- In a larger bowl, mix together the grapes, celery, apples, and cilantro. Then stir in the yogurt dressing.
- Top with walnuts and serve.
Nutrition Facts : Calories 257 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 48 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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- Pour the lime juice in a large mixing bowl and whisk in the honey and unrefined sea salt. Add the jalapeño peppers and parsley to a mini food processor and process until finely chopped. Add the jalapeno-parsley mixture to the lime marinade.
- Add the watermelon, cucumber and grapes to the bowl with the lime juice; gently toss to coat. Refrigerate and marinate for a minimum of five hours, tossing occasionally so the marinade reaches all ingredients for maximum flavor. Serve chilled.
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- Cut a watermelon in half. Using a melon baller, ball half of the watermelon. Once you have balled half of the melon, scrap out all the remaining pieces of watermelon and drain out any watermelon liquid. Just like you do a pumpkin before carving it.
- Now lets make that empty watermelon look pretty and use it as a bowl. Using a pairing knife, cut small triangles around the entire cut edge of the watermelon.
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- Whisk together all of the Honey Lime Mint Dressing ingredients and chill for at least 20 minutes.
- Optional Grilling Directions: Grease and preheat grill to medium high heat. Grill pineapple for 8-10 minutes or until caramelized, turning once. Grill watermelon 4 minutes, or just until grill marks appear, turning once – don’t overcook watermelon!
- At this point you can either refrigerate pineapple and watermelon separately or serve fresh off the grill.
- When ready to serve, chop watermelon and pineapple and add to a large bowl with blueberries/other fruit. Pour desired amount of dressing over fruit and toss to combine. Serve immediately.
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Reviews 8Total Time 30 minsCategory Side Dish
- In a large bowl, combine all of the fruit except for the bananas and apples. Cover and refrigerate for at least 1 hour. Refrigerate your UNCUT bananas and apples separately.
- Meanwhile, add all of the Creamy Citrus Glaze ingredients to a medium bowl and whisk for 2 minute to activate/thicken the pudding mix. Cover and refrigerate.
- Just before serving, drain refrigerated fruit of any fruit juices that have accumulated then add bananas and apples. Stir in desired amount of Creamy Citrus Glaze - less for lighter glaze, more for creamier. The Glaze will be thick at first but thin as it mixes with the fruit juices.
- Fruits vary in sweet/tartness, so if you would like tangier/less sweet fruit, add additional lemon juice, for sweeter, sprinkle in additional powdered sugar. Serve immediately.*
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From certifiedpastryaficionado.com
Servings 16Total Time 2 hrs 15 minsEstimated Reading Time 5 mins
- Place cubes of watermelon, cantaloupe, honeydew, and pineapple into a large bowl (about 4 quarts). Toss together. Set aside.
- Grab one orange and slice off the skin so that the segments are exposed. Using a paring knife, carefully slice out the segments from the membrane and place on top of the melon mixture. When all segments are removed, squeeze the membrane over the salad to remove the extra juice. Repeat with second orange and with the grapefruit.
- Chop or chiffonade the mint and sprinkle over the salad. Drizzle the honey over the salad. Gently toss together to combine but be careful not to break apart the citrus segments since they're so delicate.
- Cover and let it chill for a couple hours to let the flavors come together. Depending on how ripe the melon is, it can last in the fridge for up to 3 days.
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